I love using sunflower seeds in baked goods. They give a slightly crunchy texture, which is much softer than a nut, and are mild in taste so do not overpower anything else.
This cake is so adaptable, I often use it as a base and use up fruit that is past its prime. Here are some ideas;
– 2 thinly sliced, raw apples (or pears) – use older apples as they are softer.
– 1 cup pineapple chopped quite small. If it is fresh, drain it for an hour before adding.
– 1/2 cup berries – any
– 1 cup peaches nectarine or apricots, chopped small
– Leave out the cinnamon and add 3 Tbsp instant coffee mixed with 1 Tbsp hot water.
– Replace the cinnamon with ginger powder
– 1/2 cup choc chips
Sunflower and Cinnamon Squares
Sunflowers are lovely in a cake, biscuits or bread. They add texture and have the added benefit of being healthy. Although, to be truthful, the sugar and white flour counteract most of the health benefits! I like the fluffiness of white flour in this recipe, but you could change it to brown if you prefer. Serve this with coffee or tea, or warm it up, add fresh berries and cream or custard for a delicious pudding. I usually bake it on a tray and cut into squares, but you can also bake it in a loaf tin, or muffin pans. Remember to change your cooking times. Muffins will take 10-15 minutes and a loaf with take 45-60 minutes.
Ingredients
- 1 cup butter softened
- 1 ¼ cups castor sugar
- 3 eggs beaten
- 2 cups self raising flour
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- 2/3 cup sour cream
- ½ cup sunflower seeds
Instructions
- Cream together sugar and butter until light and fluffy.
- Add the eggs, mixing well.
- Fold in the flour, cinnamon and bicarb, taking care not to over mix.
- Gently add the sour cream and sunflower seeds
- Spoon into a greased 23cm square cake tin and bake at
- 180 C for 45 minutes until a knife inserted into the cake comes out clean.
- Turn out and cut into 12 squares.